Seems like I’m moving to an apartment with an induction stove and an electric oven – that’s something new for me as I’ve always cooked with gas. Maybe that’s old-fashioned, but it’s visually clear to me, and I like that you can adjust the temperature instantly. Another big pro is that gas is considerably cheaper than electricity in my country. Maybe it’s also the bad experience from our last year’s trip to Croatia that puts me off induction stoves. We were staying in a small cottage house by the sea and the cooker in our mini-kitchen was probably the cheapest you could find. You’d have to wait for 40 minutes to bring water to a boil. Oh I still remember the evening that I tried to fry eggplants. The first three or four batches looked more like steamed eggplants - pale and spongy. Then suddenly I got a pan of overcooked eggplant chips. Then I switched off the heat, the eggplants went into trash, and we had sandwiches for dinner.

But I really hope the stove and oven in the new apartment are nothing similar to the one we had in Croatia. I can’t wait to move and unpack my new baking pans and moulds and my Villeroy&Boch cutlery. Perhaps I’ll need to buy a set of nice mugs and bowls for daily use, and a million of other things. Hope I won’t go bankrupt!

These tarts were made in our good old gas oven. We had two packs of phyllo pastry in the freezer and a lot of fresh chanterelles (they seem to be our top ingredient this summer). At first we thought of a potato and mushroom pie that we’ve already made a few times (I love pastry with potatoes!), but then we thought that the winy flavour of chanterelles would also pair perfectly with the mild sweetness of courgette. I think one can also experiment with shredded and browned carrots or fried onions here, in any combination with the mushrooms. If you have prepared the ingredients in advance, it takes you just half an hour to assemble and bake the tarts!

Ingredients

1 medium-sized courgette

1 litre chanterelles

10 sheets phyllo pastry (about 20×10cm each), thawed

A handful of finely chopped fresh parsley

1 egg, slightly beaten (optional)

Vegetable oil

Salt

Black pepper

Makes 10 tarts

Rinse and chop chanterelles. In a deep frying pan, heat some vegetable oil and cook the mushrooms, uncovered, seasoned with salt, on a medium heat, until dry and golden-brown.

Cut the courgette into thin slices (do not peel it!). In a large frying pan, heat some vegetable oil.

Season each slice with salt and cook them in batches on a medium heat until each slice is translucent and tender. Add more oil as you add new slices.

Arrange slices of cooked courgette on sheets of pastry, leaving 1-2 cm free at the edges. Season the courgettes with black pepper, top them with chanterelles and parsley. Roll the edges towards centre and seal the corners.

Brush pastry edges with beaten egg (this is optional since you will only need like ¼ of an egg for this).

I can understand how it feels while moving to a new apt: especially when it comes to adjusting with the new kitchen, after couple of weeks you’ll feel comfortable in your new kitchen. Good luck with the move and this is a really easy recipe to make with phyllo pastry.

Thank you Thas!! I’m already feeling really comfortable in the new kitchen - only I hardly ever have the time to cook anything more complicated than oatmeal or an omelette! And the electric stove is great but *VERY* *VERY* expensive because it consumes tons of energy!!

Greetings, I do think your site could possibly be having web browser compatibility
issues. Whenever I look at your website in Safari, it
looks fine however, when opening in IE, it has some overlapping issues.
I just wanted to give you a quick heads up! Apart from that, wonderful
blog!

Hi crumb boss I just want to say I love your show I watch it every night before I go to bed and in the morinng before school. I’m only 13 and tell my other friends who love to bake to watch your show and they love it too. And I just wanted to say hi:)

For me, there are a few real stand out names. I loved Shearer for his devotion and his gociraoslng abilities. I loved Gary Speed for his nitty gritty work and for being a model professional to those around him. But my absolute favourite has to be Philippe Albert. He was such an amazing player. Although he was occasionally caught out in defence, his ability to pick out a pass and to bring the ball out of defence was great during the 90s near-glory days. And being that I was a youngster at the time, playing in defence for my schools team, Albert was a player I used as inspiration.

Hi Tara, I dont know what zelfrijzend bamekel is, you should GOOGLE it to see if there is a substitute, I assume bakpoeder is baking powder? In which case it depends what recipe youa re making and IF you can indeed sub one for the other, sometimes you can and sometimes you cant. Its best to just get the correct ingredients all the time and only subsitute if you have NO OTHER choice. Heavy Cream? Google that too, perhaps they call it something else in your country?join us on facebook, youwill get people from all over the world (and lots from the NEtherlands) that can help to answer your questions

When I originally commented I appear to have clicked on the -Notify me when new comments are added- checkbox and
from now on whenever a comment is added I get 4 emails with the same comment.
Perhaps there is an easy method you can remove me from that service?
Many thanks!

Hello there, just became alert to your blog
through Google, and found that it is really informative.
I am going to watch out for brussels. I’ll appreciate if
you continue this in future. Numerous people will be benefited from your writing.
Cheers!

What i don’t realize is in reality how you’re no
longer really much more neatly-liked than you might be now.
You’re so intelligent. You recognize therefore considerably
relating to this matter, made me personally believe it
from a lot of numerous angles. Its like men and women aren’t fascinated except it’s something to accomplish
with Girl gaga! Your personal stuffs nice. At all times care
for it up!

Just to follow up on the upatde of this issue on your blog and would wish to let you know just how much I appreciated the time you took to produce this helpful post. Inside the post, you actually spoke of how to seriously handle this thing with all convenience. It would be my pleasure to collect some more ideas from your web site and come as much as offer other individuals what I discovered from you. Thank you for your usual terrific effort.

This is the fitting weblog for anybody who desires to uncover out about this subject. You notice a great deal its practically onerous to argue with you (not that I truly would wantâ€¦HaHa). You undoubtedly put a brand new spin on a subject thats been written about for years. Nice stuff, just great!

I think everything published was actually very reasonable. But, what about this?
suppose you were to write a awesome headline? I am not suggesting your information is not solid., however what if
you added something that grabbed a person’s attention? I mean Courgette and Chanterelle Mini
Tarts - Russian Season: Russian and Eastern European Cuisine is a little boring.

You could look at Yahoo’s front page and see how they
create news titles to grab viewers to click. You might try
adding a video or a related picture or two to grab
readers excited about what you’ve written. In my opinion, it might make your blog a
little bit more interesting.

Webmasters Commentary: (Mike Rivero)Beware this election-year wipnsawihg back and forth of which party is responsible for the disaster our nation faces. What destroyed our nation is rampant greed, which knows no party, no race, no religion. Every politician of every party is responsible for this mess, voting higher and higher debts for the people to enrich themselves and their cronies, knowing it would be some other Congress or administration down the road that would have to clean up the mess

Wonderful blog! Do you have any helpful hints for aspiring
writers? I’m planning to start my own site soon but I’m a little
lost on everything. Would you suggest starting with a free platform like Wordpress or go for a paid option? There are so many options out there that I’m completely confused ..

I just like the valuable information you supply
for your articles. I’ll bookmark your weblog and test once more
right here regularly. I’m reasonably certain I will learn many new stuff right right here!
Good luck for the following!